Serve this rich chocolate cake with your favorite ice cream flavor!
source: Great American Recipes
Ingredients
6-ounce white chocolate, for garnish
1 cup (2 sticks) unsalted butter
one cup plus 3 tablespoons granulated sugar
1 and 1/2 cups all-purpose flour
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon salt
4 large eggs
1/2 pint heavy cream
10 and 1/2 ounces semisweet chocolate
Directions
To make the fudgy chocolate cake, use a vegetable peeler to grate white chocolate onto a plate. Chill until needed. Preheat the oven to 350 degrees.
Grease the base of two 8-inch round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, salt, and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans.
Bake cakes until a toothpick inserted in centers comes out clean, 20-25 minutes. Leave cakes in pans to cool for 1 minute, then turn onto a wire rack. Peel off the lining paper; let cool.
Meanwhile, heat heavy cream just to a boil. Break the chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.
Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish.
Ta Dah!
Also, try; Hershey’s Best Loved Chocolate Cheesecake
